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Harriet Dawbarne cookbook, January 1834
Page 9
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Gingerbread 2 lbs of flour, rub into it 3/4 of butter one pound of raw sugar, 2 oz of ground ginger & 1/2 oz of volatile salts - when well mixed add 1 1/2 lb of treacle working it with your hands & if too soft add more flour. roll it out with your hands like a walking stick to about an inch thick then cut off pieces about one & a half inch long put these pieces on your tin end upwards about three inches apart & then press the tops down a little with your hand. Mrs Richard Crapley To pickle walnuts When they will bear a pin to go into them, put a brine of salt & water boiled, & strong enough to bear an egg on them being quite cold first. It must be well skimmed while boiling. Let them soak six days, then change the brine, let them stand six more, then drain them & pour over them in a jar a pickle of the best white wine vinegar with a good quantity of pepper, allspice, ginger, mace, cloves, mustard seed & horse raddish all boiled together but cold. To every hundred of walnuts put six spoonsful of mustard seed & 2 or 3 heads of Garlic or shalot but the latter is the least strong - Thus done they will be good for several years if close covered. The air will soften them - They will be fit to eat under six months - Mrs. Finch's book Aug 6 1858
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Gingerbread 2 lbs of flour, rub into it 3/4 of butter one pound of raw sugar, 2 oz of ground ginger & 1/2 oz of volatile salts - when well mixed add 1 1/2 lb of treacle working it with your hands & if too soft add more flour. roll it out with your hands like a walking stick to about an inch thick then cut off pieces about one & a half inch long put these pieces on your tin end upwards about three inches apart & then press the tops down a little with your hand. Mrs Richard Crapley To pickle walnuts When they will bear a pin to go into them, put a brine of salt & water boiled, & strong enough to bear an egg on them being quite cold first. It must be well skimmed while boiling. Let them soak six days, then change the brine, let them stand six more, then drain them & pour over them in a jar a pickle of the best white wine vinegar with a good quantity of pepper, allspice, ginger, mace, cloves, mustard seed & horse raddish all boiled together but cold. To every hundred of walnuts put six spoonsful of mustard seed & 2 or 3 heads of Garlic or shalot but the latter is the least strong - Thus done they will be good for several years if close covered. The air will soften them - They will be fit to eat under six months - Mrs. Finch's book Aug 6 1858
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